Saffron Potato Chill

An elegant twist on traditional potato salad, this cold dish is entirely cholesterol-free. Be sure to cut the yams and potatoes into same-sized pieces.

SERVINGServings

Ingredients

1/2 gram (about 1 1/2 tsp.) saffron threads

1/2 cup vermouth

5 cups peeled and quartered Yukon gold potatoes

4 qt. water

5 cups peeled and cubed yams

1/4 tsp. sea salt

1 12.3-oz. pkg. lite silken tofu

1/2 cup eggless mayonnaise

2 Tbs. fresh lime juice

1 pkg. onion soup mix

2 Tbs. nutritional yeast

1 medium-sized red onion, chopped

2 garlic cloves, minced

2 stalks celery, chopped

3 Tbs. drained capers

2 tsp. dried basil, separated

Preparation

Combine saffron and vermouth in a glass measuring cup, and microwave for 35 seconds. Alternatively, cook in a small saucepan over low heat for 2 minutes.Remove from heat, and set aside.

Put potatoes in a saucepan with 2 quarts water. Put yams in second saucepan with remaining 2 quarts water. Sprinkle 1?8 teaspoon salt in each pan.Bring each to a boil over medium heat, and cook for about 20 minutes, or until cooked through. Drain potatoes and yams separately, and set aside.